Greek Beef Kapama
Beef kapama; my take on a traditional Greek stew flavoured with allspice and cinnamon that is cooked in red wine, coffee and Greek brandy.
Like many stew recipes, this is not a quick dish to cook. It will take around 5 hours in total, but it is all very easy and will fill your house with a beautiful aroma.
Greek Beef Stew
My site is no stranger to my interpretations of Greek food. I've got versions of obvious dishes like lamb souvlaki and Greek lamb chops to lesser-known dishes like youvetsi, pork tigania and beef kokkonisto.
This recipe, like the last dish on that list, is a Greek beef stew; Kapama is a "spectrum" of dishes that varies greatly.
And my version is inspired by a wonderful local Greek restaurant in our new home town (The Brasserie in Morecambe, if anyone is interested).
It follows fairly traditional beef stews from across Europe; beef is seared and then gently simmered in a tomato and red wine sauce.
However, the surrounding flavours add a unique and delicious balance to this recipe.
It may not be a surprise to see cinnamon and allspice on the list. But Greek Metaxa, coffee and honey to balance the flavours give the dish a wonderful round richness.
Like most stew recipes, this isn't quick; budget around 4½-5 hours to prepare and cook this dish. But you are rewarded with a house filled with wonderful aromas and the most delicious, comforting beef stew.
Frequently Asked Questions
What cut of beef do you use?
I use some thick-cut braising steak, with plenty of fat running through it if I can find it. Failing that, I try to find some beef shin.
But you can make this with any tougher cut of beef that is good for slow cooking.
What is Metaxa brandy?
Metaxa is a Greek brandy, and it is delicious. I usually have some at home because it is my wife's favourite "short". It has a wonderful sweetness that traditional brandy doesn't.
However, you can use regular brandy.
Do I have to add coffee?
No, but don't worry if you don't like coffee. It offers a subtle roundness and a very slight bitterness, which works well with some of the sweeter flavours in this stew.
It does not turn it into a coffee stew!
Can I make this in advance?
Yes, like many stews, this dish reheats beautifully, and it will be fine in the fridge for a couple of days. It will also freeze for up to 3 months.
Serving Suggestions
As far as I am concerned, potatoes are the very best side dish for this Greek beef kapama recipe.
Greek lemon potatoes would be a fine option, although the citrus flavours do not match very well for me.
In the pictures on this page, I have opted for some simple air fryer potato wedges.
But everything from some air fryer chips and roasted, crushed new potatoes to crispy fried potatoes would work superbly.
Mash is also a wonderful option; mashed potatoes are the obvious choice, but the subtle sweetness in the sauce makes celeriac mash a great option too.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 20cm or 8" saucepan.
- Kitchen tongs.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Greek Beef Kapama Recipe
Ingredients
- 400 g Braising Steak 14oz (thick cut)
- 1 tablespoon Flour
- 2 tablespoon Olive Oil
- 1 Large Onion 250g
- 6 Garlic Cloves
- 2 tablespoon Tomato Puree
- 2 Medium Tomatoes 250g total
- 10 cm Cinnamon Bark 4"
- ⅛ teaspoon Allspice
- 1 Bay Leaf
- 75 ml Metaxa Brandy ⅓ cup
- 75 ml Strong Black Coffee ⅓ cup
- 250 ml Red Wine 1 Cup
- 20 g Honey 1 Tbsp
- Water
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Cut the beef into 3cm (1¼") cubes.
- Cut the onion in half, peel it and then cut it into a 3-4mm (⅛") dice.
- Peel and finely dice the garlic.
- Roughly chop the tomatoes.
- Season the beef with half of the salt and all of the black pepper, then lightly dredge it in flour.
- Heat a 20cm or 8" heavy-based pot over a medium-high heat, add the olive oil and brown the beef all over, then remove and set aside.
- Add the onion and cook for 5 minutes, stirring regularly.
- Throw in the garlic, cinnamon, allspice, bay leaf, tomatoes and tomato puree, then cook for 1-2 minutes, stirring all of the time.
- Pour in the brandy and cook until everything has thickened up.
- Add the beef, red wine, coffee, honey and enough water to just cover the beef. Then have a taste and add as much of the remaining salt as you think is necessary.
- Transfer the pot to the oven and cook for 3½-4 hours, keeping an eye on it after 3 hours to make sure that it does not dry out too much.
